Subscribe now for full access
Get access to our exclusive recipes, cookbooks, and build and organise your personal Recipe Box.
Toast the desired slices of bread.
Spread the Ricotta on the toast.
Slice the cherry tomatoes into 4 or 6 pieces, add them on top of the Ricotta, and sprinkle some basil leaves on top.
Season with Maldon salt and add a drizzle of Extra Virgin Olive Oil.
Finish your toast with a few drops of lemon juice on top.
Add the almond flour and coconut oil to a food processor and pulse until you have fine crumbs. Add the maple syrup and mix well, if needed water until the dough sticks together when pressed between fingers.
Place the dough in the pie dishes and press evenly to the bottom and up the sides.
Place in the oven at 200ºC for 15 minutes.
Let cool completely before adding the curd.
Drain the cooked chickpeas and add them to a blender with the garlic cloves, lime juice, olive oil, sesame seeds or tahini, salt, and the cooked beetroot.
Blend until everything is smooth. Add ice-cold water if needed. (it will make it smoother)
In a pot add water, the potatoes (chopped), leek (sliced), onion, and salt. Bring to boil and let simmer until cooked.
Add the ingredients to a blender, adding the broth bit by bit calculating the amount needed for the desired velvety texture. If it’s too thick add more water.
Add the black pepper, stir and enjoy.
Turn the soup into the main course, adding roasted vegetables or bits of meat. You could add mushrooms, fried in butter till their edges turned gold, sausages, croutons, bit sof bacon…
Make the marinade with orange juice, chopped onion, chopped garlic, chopped rosemary, maple syrup, and salt.
Add the tuna to the marinade and leave it there for at least 20 minutes.
Once the fish is marinated heat a grill or a pan with a drizzle of avocado oil. Sear the tuna on all sides for a few minutes (adding the marinade on top so it cooks alongside.)
Once the tuna is cooked add some sesame seeds to the outside and slice.
This sauce is as simple as can be. Simply steam all the ingredients together, except for the basil and blend with 1/4 cup of water or broth and the basil. Season with salt, add to a pot and simmer for a few minutes.
You can strain the sauce before using it.
Steam the tomatoes, onion, chile and garlic. Once cooked blend all together with the vegetable broth (you can add water as well) and cilantro. Season with salt.
Strain the sauce and set aside.
In a hot pan add avocado oil and start fast frying the tortillas. This means one side, the other side and take out. Pat dry any excess oil.
Divide the sauce into two parts. In the first half add the shredded cooked chicken and fill the tortillas with it. Roll all the tortillas to form tacos and add them to a deep , oven-safe, dish. Pour the remaining salsa on top and sprinkle with cheese.
Bake the dish in the oven for 15 minutes at 200ºC, or until the salsa is bubbly and the cheese is melted and crispy.
Cook your favourite pasta according to the instructions.
In the meantime, roast 4 garlic heads in the oven at 200ºC for 30-40 minutes.
Soak the cashews in hot water for at least 30 minutes and steam the potatoes.
Once everything is cooked, in a blender add the garlic cloves, potatoes, cashews, lime juice, salt and parsley. Add water or pasta water until you get the desired consistency. It has to be creamy, not too thick nor too thin.
Coat the pasta with the sauce and enjoy
Cook the pasta following packet directions.
In a pan, heat up some oil and add the chopped onion and garlic while the oil is still warm, once cooked add the chopped tomato, sun-dried tomatoes, and red pepper, add a splash of water and let simmer until soft and cooked. If you need more water just keep on adding until you feel it is the right amount and you will get the right consistency you like.
Turn the heat off and add the chopped basil leaves, season with salt and mix everything in.
Let cool for a bit and put the sauce in a blender. Blend until desired consistency.
Pour over the spaghetti and serve.
We use pre-cooked shrimp. Marinate them in a simple sauce made with lime juice, chopped cilantro and a pinch of salt. Blend it all together and throw in the shrimp, the red onions and the radishes.
Grab a tostada, spread some mayo. Add the shrimp, avocado, red onion on top and radishes on top.
You can add some drops of Valentina sauce or Salsa Verde on top.
Clean and cut in half the Brussel Sprouts. Place them in an oven-safe pan and drizzle with olive oil and salt in a pre-heated oven at 200ºC
While the Brussel Sprouts are roasting make the sauce by mixing the coconut aminos, honey and lime together. Taste and add a pinch of salt if needed.
Once the Brussel Sprouts are roasted ( around 25 minutes,) take them out of the oven and drizzle with the sauce on top.
You can add some Parmesan shavings on top.
Simply start by breaking the chocolate bars and adding it into a bowl
Melt the chocolate with a “Bain Marie”. Ideally, the chocolate won’t heat higher than 45ºC. Use silicone or a wooden spatula to move the chocolate until it is completely melted.
Add the melted chocolate to a baking tray lined with parchment paper. Spread it thinly with a spatula.
Sprinkle on top the toppings of your choice and put it in the fridge until the chocolate hardens. Cut into pieces.
